RECIPE: I made these for breakfast today and they were delicious. REC: Cinnamon Scones

[dawn_mo]

Any bakers out there, do you think you could substitute any flavor of chips in these scones?

* Exported from MasterCook *

Cinnamon Scones

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

3 1/4 cups all-purpose flour1/3 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup cold butter -- cubed

10 ounces cinnamon chips

1 cup buttermilk

2 tablespoons butter -- melted

2 teaspoons sugar

In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in cinnamon chips.

Turn onto a lightly floured surface and knead gently 10-12 times or until dough is no longer sticky. Divide dough in half and gently pat or roll into a 7-inch diameter circle. Brush with butter and sprinkle with remaining sugar.

Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425 degrees for 10-13 minutes or until lightly browned. Serve warm.

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[cheezz]

I throw a handful of mini choc chips in mine... but yup, you could use any flavor ... (more)

World Market carries a coffee flavored chip, too.

 

[dawn_mo]

Is this recipe close to your scone recipe?

I always try and stay away from recipes that say cut butter and flour until coarse crumbs, but I received an ancient pastry cutter that worked really well and made the job easy. I may start trying more recipes like this.
So the size of the chips won't make a difference in the texture of the scone? Thanks!

 

[cheezz]

The mini chips are pretty necessary as you want tiny chocolate bits... here's the recipe:

This makes a very tender scone - not like the heavier versions. It is done in a food processor (which I don't have), so I use my pastry blender/cutter to cut in the flour and butter:


I can't even describe how wonderful these are! The others I have posted (made with buttermilk) are delicious, too, but these have such a delicate texture. Brackets are around my own notes.

Cream Scones
(from Cook's Illustrated)

2 cups flour
1 tbl. baking powder
3 tbl. sugar
1/2 tsp. salt
5 tbl. butter, chilled, cut in small cube
1/2 cup currants (or, I prefer 1/4 cup mini chocolate chips)
1 cup heavy cream

Heat oven to 425 deg. Line baking sheet with parchment.
Put flour, baking powder, sugar and salt in food processor and pulse to combine. Distribute butter evenly over flour mixture and pulse with 1-second pulses. (not, I do not use a food processor so I do it in a mixing bowl with pastry blender).

Pour cream over, add either the currants or chocolate chips (I MUCH prefer the chips), and pulse until it starts to gather together.

Transfer to counter and knead about 5-10 seconds. Pat into an 8" round and cut into 8 wedges. Place wedges on parchment. Bake 12-15 min. until done.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=20575

 

[deb-in-mi]

I've made these too - heavenly!